I haven't created cocktails yet with the dehydrated liqueurs I've been making for the Solid Liquids project, mostly because I figure y'all are don't lack imagination and will find good uses for them.
But here's a drink I've been hankering to create since the beginning.
The Aviation cocktail was originally made with gin, maraschino liqueur, lemon juice, and creme de violette liqueur, but at some point in one cocktail book copying from another, they left off that last ingredient.
For something like 60 years, the recipe was written incorrectly as the first three ingredients only, even through the beginning of the current classic cocktail revival. Then someone figured out they were missing the creme de violette that turned the drink sky blue and gave the cocktail its name.
I decided a fun drink would be to create the drink that is the missing link between the wrong and correct recipes, leaving the drinker the option to have it either way. The cocktail has dehydrated creme de violette sugar around the rim, and what's in the glass is the other three ingredients.
Missing Link Aviation By Camper English
2 oz. Gin .75 oz. Maraschino Liqueur .75 oz. Lemon Juice
Shake and strain all ingredients into a glass rimmed with Dehydrated Creme de Violette.
This October I visited the Cointreau distillery in Angers, France. Angers is located southwest of Paris, about equidistant from Paris and Bordeaux.
I hadn't realized, but Cointreau was not originally famous for orange liqueur, but for Guignolet, a cherry liqueur. Cherries were brought the region by King Rene', who lived at the Chateau D'Angers.
We visited this castle and its tapestry called The Apocalypse; the world's longest.
(This way to the Apocalypse!)
The original Cointreau distillery was located in downtown Angers, but has since relocated. We drove to the distillery.
There, Alfred Cointreau explained the process.
The Distillation of Cointreau
Bitter and sweet orange peels are purchased from Brazil, Africa, and Spain. The dried peels at a certain ratio, along with some fresh peels, 96 percent neutral sugar beet alcohol, and water, are placed into the stills. The peels sit on a plate in the stills to make them easier to remove after distillation. They macerate this mixture overnight before distilling.
The stills for the first distillation are shaped like water tanks, made of copper.
After the first distillation, the alcohol passes up and over the tall, curved lyne arm to the second still.
The second still is a column.
(The straight pipes going back to the first stills are a type of reflux.)
In this one room they make the world's supply of Cointreau- 15 million bottles annually.
Due to local restrictions, the Cointreau for Brazil and Argentina is distilled here as usual to make a concentrated Cointreau, but then diluted and sweetened with sugar cane alcohol and sugar cane sugar, while the rest of the world gets beet alcohol/sugar. It would be fun to compare the two to see if one could detect any differences.
Production Parameters
We were then given a talk by Cointreau's Master Distiller Bernadette Langlais. Some information learned:
The sweet oranges lend the orangey taste; the bitter peels bring a fresh, zesty lemon/lime notes
Bitter oranges are harvested when still green
The peels are either dried in the sun or in ovens
There are 220 different essential oils in orange peels
The bitter molecules from orange pith don't carry over during distillation. Thus they don't worry about the thickness of the peels. However, when something is just macerated (for example, limoncello) and not distilled then it is important to not get pith on the peels.
When they add water to reduce Cointreau to proof, the essential oils in the peels cause the liqueur to louche; to get cloudy like when you add water to absinthe. They centrifuge the Cointreau to make it clear again. [*Update* This isn't quite true – see this post for clarification on the centrifuge process.]
Of competing brands, they say that Cointreau has the highest amount of essential oils and the lowest amount of added sugar.
The used orange peels go for cattle feed after distillation.
Because of the volatility of the essential oils in Cointreau, bartenders should not leave a pour spout on the bottle overnight- some of the flavor will evaporate.
History
As mentioned previously, Cointreau originally produced cherry and many other liqueurs. (Today they still produce other products at the distillery but not under their name.)
As mentioned in this post, the Dutch were the first to make Curacao using bitter oranges from that island. When the French became famous for their liqueurs, curacao evolved into triple sec.
Cointreau initially produced a product called curacao, and then a 'curacao triple sec' and then a 'triple sec."
Eventually many brands of triple sec came on the market. Cointreau's label used to have a big "Triple Sec" and a small "Cointreau" but later reversed their relative size. Today Cointreau doesn't even use 'triplesec' in its descriptor.
As we know, the 'sec' refers to the dry, or less sweetened style of liqueur. Their opinion about the word 'triple' (the two arguments being either triple distillation/triple refined, or three times as orangey) is three times as concentrated orange flavor. The company had also produced a 'triple creme de menthe' and other 'triple' products, which I think backs up this argument.
You dip the lemon in dehydrated Midori, bite into the Midori-coated lemon, and then do the shot of vodka.
With people who do the lime-salt-tequila shot, they use the lime to and salt to hide the taste of bad tequila. In this case, the lemons were so tart that the sugar in the Midori wasn't enough to balance it out, so you need to vodka to chase the lemon rather than the other way around.
In the Solid Liquids Project I found that liqueurs sweetened with honey do not crystallize. (At least the honey-sweetened liqueurs that I tried.) I theorized on why and how we might over come this in this post.
However, in reading an unrelated book, I think I found the real reason these liqueurs are not crystallizing.
Honey is a super-saturated solution, which means it has a tendency to crystallize (come out of solution) and turn solid over time. Because of this, most producers filter and pasteurize their honey to prevent crystallization and create a more uniform product.
Eureka! If it's one thing alcohol producers want, it is products that are consistent and don't spoil or separate in the bottle. My guess is liqueur producers who use honey use pasteurized honey, and that this is why liqueurs sweetened with honey have not crystallized in my experiments.
I am one lucky son-of-a-gun. This September I visited Rome and the Amalfi Coast with PalliniLimoncello. Though we began the trip in Rome and went to the Amalfi Coast later, I'll explain the process of making limoncello in the proper order.
The Lemons of the Amalfi Coast
The lemons for Pallini are sfusato ("elongated") lemons, so-named for their tapered shape. They are also sometimes called feminine lemons because each side looks like a nipple. These are slightly different from Sorrento lemons that are more football-shaped.
These lemons are low in acid; very sweet. In fact we had an unsweetened lemonade made with them. It was tart, but still drinkable. Even the pith isn't that bitter- we had a 'salad' made with these lemons soaked in balsamic vinegar and salt – and you could eat the whole thing – fruit, pith, and rind.
But for limoncello purposes, they're interested in the skin of the lemons only. The skins of sfusato lemons are highly aromatic and rich in essential oils.
These lemons grow along the Amalfi Coast in a most improbable way. Actually, the whole coast doesn't make much sense – it is all incredibly steep and rocky, with sharp inclines from the mountains down to the ocean. Picture the drive along Highway 1 in California if people had build houses all the way down to the ocean.
Carved into the cliffs are terraced gardens on which they grow lemons, along with eggplants, grapes, tomatoes, olives, and everything else you can think of. It's a surprisingly productive area given that the base is just rocks.
But the cliff-side growing arrangement means lots and lots of sunshine for these plants. The lemons grow so big and so productively that if these were just normal trees growing on their own, the branches would almost surely snap beneath the weight of the fruit.
Thus the farmers have developed a system to support the lemon tree branches, a pergola made of chestnut wood. This forms a lemon tree umbrella of sorts, with hundreds of huge lemons dangling from above.
(Bonus cat picture!)
The terraced lemon groves present some difficulties in harvesting, as you'd imagine. The lemons are all picked by hand as they ripen, then must be carried uphill to the next road that can be pretty far when you've got a heavy crate of lemons on your back.
Processing Lemons
After the lemons are harvested, they're transported by truck along the windy (and terrifying to those of us scared of heights) road to the processing center. We visited the one Pallini uses: CastierAgrumi De Riso.
When the lemons come in to the factory, they are first washed and then sorted. The very best lemons are sold in crates to stores and restaurants. The rest are peeled to make limoncello.
To do this, they use a machine that peels two lemons at a time. It is hand-loaded and seems to frequently jam – no wonder with sticky, oily peels involved. In this video, you can see the machine working.
The peels that come out are then vacuum-sealed into bags and sent to Pallini to use.
Making Limoncello
Pallini's distillery (it's not actually a distillery as they don't distill there but a rectification plant; still I'll call it a distillery for the sake of clarity) is where they make limoncello from the lemon peels.
Though once there were 30 distilleries in Rome, Pallini is the only one left. Originally, the distillery was located a few hundred yards from the Pantheon in central Rome but now it is in an industrial park-type area a good 30-40 minutes drive from the city center.
To make the limoncello, first they soak the peels in high-proof alcohol (I think around 96%) to extract their flavor. Though they didn't tell us the exact time, I inferred the extraction takes less than a couple of days.
Then they blend this concentrated lemon alcohol with more neutral alcohol (that is distilled from Italian sugar beet molasses), water, and a sugar syrup (made from crystallized sugar beet sugar). To make the flavor pop, they also add essential oils from the same lemons.
Somewhere in the process, they homogenize the ingredients so they retain a fresh flavor and do not separate or oxidize. We tasted several other brands of limoncello and most had a slightly musty flavor of oxidation compared to Pallini.
Other Products
Pallini also makes a Raspicello (useful as a Chambord substitute, or perhaps in a Bramble?) and a Peachcello (for the Bellini). These are actually made by distilling the berries and peaches, and adding fruit juice or fresh berries back in at bottling time. The production seemed pretty interesting but we didn't go into it in detail.
Pallini makes around 150 products, which you'd never guess given the size of the distillery. The most famous one, however, is SambucaRomana. They created this brand but sold it to Diageo in the 1980s. They still produce it for Diageo though. It's actually a pretty interesting product on its own; a blend of distillates from three kinds of anise, elderflower, angelica, and other herbs and spices.
Anyway, that's it for my Pallini trip. Limoncello is an incredibly straight-forward liqueur made from very special lemons grown in an absolutely stunning place.
In yesterday's post in the Solid Liquids Project (project index here) I had expanded beyond dehydrating Campari into dehydrating other liqueurs, namely X-Rated Fusion Liqueur, Wild Turkey American Honey, Irish Mist, and Midori. These are all part of the Skyy Spirits portfolio.
Of these four, only Midori crystallized like Campari had. I tried several methods to make the others crystallize but failed for the large part. I went over those in yesterday's post.
(Note: Before you get too deep into this, I just want to warn you that at this point I haven't figured out a solution to this problem and I welcome your suggestions.)
Nothing was working to make the others crystallize, but then inspiration hit.
Inspiration: What Do These Liqueurs Have in Common?
I realized that two of the liqueurs – Wild Turkey American Honey and Irish Mist – are sweetened with honey!
Furthermore, though I have no proof of this, I suspected that X Rated Fusion Liqueur may be sweetened with fruit juice.
Perhaps these other forms of sugar do not crystallize, or don't do so in the same way that cane sugar/sucrose does.
But first, I figured I should test the theory that X Rated Fusion Liqueur does not crystallize in the same way that known fruit juice-sweetened liqueurs do not crystallize. I placed X Rated Fusion, Hypnotiq, and Courvoisier Rose into cupcake cups and baked them at 140F for about 36 hours.
Courvoisier Rose came the closest to crystallizing, being a dense and sticky puck of liqueur. The other two were just gooey.
Though this doesn't necessarily prove anything, it's a clue that fruit juice-sweetened liqueurs don't crystallize the same way cane sugar/sucrose-sweetened liqueurs do.
A Further Test
While I was performing these experiments, I learned of the Stovetop Crystallization Method previously discussed. That method seems pretty foolproof, so I decided to test it on both X Rated Fusion Liqueur and on Wild Turkey American Honey just to be sure they don't crystallize even at high candying temperatures.
X Rated Fusion turned from pink to brown to black.
And even at high temperatures, it just formed a thick molasses-like candy syrup that would solidify as soon as you removed it from heat. These sugar pucks do not make good sugar crystals even after you crush them. The resulting sugar/powder is just as sticky as a syrupy liquid.
Wild Turkey American Honey performed similarly, except it does not turn black. It's more like a caramel at the end.
Again though this doesn't prove anything, it may be a clue as to which type of liqueurs do and do not form crystals when you dehydrate them.
In the next set of experiments, I'll look at a couple other honey liqueurs to see if they similarly do not crystallize while other liqueurs do.
So far in the Solid Liquids Project (project index here) I've been experimenting with the best way to get liqueurs into a solid/powder/sugar form.
I have performed all of these experiments with Campari so far, but now it's time to try some other liqueurs. Since Skyy Spirits is sponsoring this project, I began with other liqueurs from the company.
I put four liqueurs into the food dehydrator: X-Rated Fusion Liqueur, Wild Turkey American Honey, Irish Mist, and Midori.
After a standard amount of time (24-36 hours), only Midori had crystallized.
Second Attempt: A Long Time in the Dehydrator
The others remained partially liquid, like a thick syrup.
So I put them back in the dehydrator for another two days. They never crystallized, but when I let the trays cool, most of the liqueur did turn solid, forming almost a plane of glass that easily cracked.
I broke this up, but these liqueurs were still very, very sticky and would not be useful for rimming glassware and other solid uses.
Third Attempt: Using the Oven
Next I tried to use the oven to see if the temperature was the problem; perhaps these liqueurs needed higher temperatures to crystallize? I took the sticky solid liqueurs from the dehydrator and put them in the oven at 170. The result was just a sticky puck of gooey liqueur. Still not crystallized.
Then I repeated the oven attempt, this time using liquid liqueur (last time I took it from the dehydrator after that didn't work) but set at the lowest temperature, 140 Fahrenheit. This also did not achieve crystallization.
Fourth Attempt: Adding More Sugar to the Liqueur
What if, I thought, the problem is that there isn't enough sugar in the liqueur to crystallize? To test this theory (assuming it would fail, because as the liqueur dehydrates the water and alcohol disappear, making a concentrated sugar solution so it shouldn't matter how much sugar is in there as long as there is some) I added sugar to Wild Turkey American Honey.
This liqueur wouldn't actually hold much additional sugar. I added one part sugar to two parts Wild Turkey American Honey and it would not fully dissolve into solution.
So I gave it a hard shake and put it in a cupcake cup and put it in the oven at 170F. After a day it mostly crystallized, but still left a slightly sticky puck of non-solid liqueur at the bottom.
When I ground up this sugar in a spice grinder, it became a powder, but the powder was incredibly sticky. You couldn't use it to rim a glass or anything like that. In the storage container I put it in, it quickly formed a solid gooey mass.
I was slightly despondent: Only two out of five liqueurs that I tried to dehydrate were successful.Would these methods only work on a fraction of liqueurs?
But then inspiration hit….
To keep this post from being too long, I'll post the second half of it tomorrow.
In the Solid Liquids Project (project index here) we are experimenting with the best methods to dehydrate liqueurs, and then putting the dehydrated liqueur to good use.
This is one of those uses.
I've been using a food dehydrator as one method of dehydrating liqueurs. It works well enough, though other methods are faster. In order to use it, I insert plastic trays into the dehydrator shelves so that the liquid won't pour through the holes.
These trays are actually designed to make fruit leathers. The instructions on how to do so come with the tray, so I knew as soon as I got enough liqueur sugar I'd be using it for this.
First Try
On my first attempt, I followed the instructions a little too closely. Basically you use apple sauce to form the base layer of the fruit leather, then add other fruit to it to flavor it. The example recipe given is to use:
2 cups unsweetened apple sauce 2 pints strawberries, de-stemmed and with bruises cut off
To this I added 1/3 cup dehydrated Campari sugar and mixed it up in the blender.
I spread this out over two of the circular trays and let it dry for 14 hours, which was a little bit too long as the fruit leather was cracky in some parts and they didn't roll up.
They were delicious, but unfortunately you could barely taste the Campari; only a little bitterness.
Second Try
On my second attempt I left out the strawberries as a flavoring agent, and I did much better. My recipe was simply:
Campari Fruit Roll-Ups
2 cups unsweetened apple sauce 1/2 cup Campari sugar (in the future I'd use 3/4 cup)
Add ingredients to a blender and blend until blended. Spread out over one tray in fruit dehydrator and dehydrate for about 12 hours, until there are no sticky spots. For thinner roll-ups, spread out over two trays.
These were done to the perfect amount, and rolled up quite easily.
They were also delicious. The Campari flavor kicked in as you chewed the roll-up and in the after-taste. They were amazing but as I say in the recipe, could use more Campari!
Campari Straw Attempt
For both recipes, I attempted to roll up the roll-ups into a straw, because a Campari straw would be fabulous.
On one attempt I rolled a roll-up around a chopstick then waited to see if it would stick. It did not so I then weighed it down and put it in the oven to see if the ends would melt together. They did not, so I put it in the microwave to see if I would accomplish it that way, but it just came apart.
So far in the Solid Liquids project, I experimented with using the food dehydrator, oven, and microwave to dehydrate liqueurs into flavored sugars. The project index is here.
Well, thanks to a Facebook friend, I now have a much more efficient way than all the others I've tried. Lauren Mote, co-owner of Kale & Nori Culinary Arts, wrote me to tell me the way she's made liqueur sugars. She wrote:
So I have found the easiest way to do this is actually culinary and through "almost" candy making.
If you cook down the spirit, and remove the water molecules, the liquids eventually crystallize…. the trick is "agitation". When you're trying NOT to crystallize, which is making candy, brushing the edges of a pot with water constantly prevents crystals from forming in the sugar. However, when you agitate the liquid and sugar, the crystals form. Continue to agitate, on low heat past the candy making stage, do not burn it. You will concentrate all of the flavour, without a microwave. Once the crystallization starts, it's really really really fast! Remove from the heat, keep mixing until the mixture turns light and powdery. Let cool on a SilPat non-stick baking sheet. Once cool, blitz in a food processor and sift through a tea strainer. What you're left with is completely concentrated, amazing powdered spirit. I did this with Cointreau and it was really amazing.
I wasn't sure I was doing it right but I tried it out with Campari, and it works! In short, add the liqueur to a metal pot,
Heat it so that the alcohol burns off, then it starts going into the candy phases as the water burns off.
First it boils, then it gets thicker, then it starts to froth. Eventually the frothiness gets really big, like it's going to overboil.
Stir it with a metal spoon (perhaps you have a barspoon around). Not long after this point the frothiness dies down a little. You'll notice sugar crystals on the bottom of the pan as you stir it and the volume of the liquid seems to shrink a lot. Though it still looks quite liquid, it's ready.
Pull it out and as fast as you can, scrape it onto a silicone Silpat or other non-stick pan. You'll see that it is sugary and full of crystals. This dries really quickly.
Then you can stick it into a spice grinder and get your powdered liqueur.
The process takes less than two hours, and it seems to work with larger quantities of liqueur just as fast. Sweet.
In future posts, we'll finally start dehydrating liqueurs other than Campari.
This is just a quick post in the Solid Liquids Project (project index here) to note that you can dehydrate liqueurs in the oven in containers other than the silicone cupcake holders that I've been using.
Many people have SilPat non-stick baking mats. These are great but have the problem of being flat so liquids run off them.
However you can also get other silicone containers. I bought a breadpan-sized silicone pan from Amazon. It works just fine for dehydrating larger quantities of liqueurs.
As you dehydrate a liqueur in the oven, a surface crust will form trapping some still-liquid liqueur beneath it, so it's important to break it up as it gets near the end of baking. I just squeeze the silicone pan to crunch the innards.
I haven't created cocktails yet with the dehydrated liqueurs I've been making for the Solid Liquids project, mostly because I figure y'all are don't lack imagination and will find good uses for them. 
and found the following in the section on honey:
